Cherry pomegranate pork with spinach salad

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Ingredients

  • 1 or 2 pork tenderloins
  • 2 tablespoon(s) Adams jerk seasoning Rub on pork
  • 1/2 cup(s) Roberts reserve cherry pomegranate and habanero sauce
  • Spinach salad
  • 1 bag(s) Pinch with carrots
  • 1/2 cup(s) Cranberry jubilee trail mix Coarsely chopped
  • 1/2 cup(s) Canyon foods garlic essence vinaigrette
  • 1/2 cup(s) Cherry pomegranate and habanero sauce
  • 4 ounce(s) Quest fresco, feta or goat cheese

Preparation

  1. Preheat oven to 425
  2. Rub on seasoning and cook for 10 min. Smear on sauce and cook 10 more minute or until 150degrees or more
  3. Put together salad dressing,toss with spinach. Add trail mix and cheese. Serve with meat
August 2012

This recipe is a personal recipe added by ljmartin2801 and has not been tested or endorsed by MyRecipes.

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